Certification Bodies and Large Scale Distribution
We accompany our customers in the process of product quality control from the establishment of the control plans to the declaration of conformity with the normative or agreed characteristics. We do not take success for granted and know that we must maintain the trust and respect of our customers with every result.
Beverage analytical services
SAMPLING
- Sales outlets or warehouses
- Customer sampling plans
- Representativeness
- Completeness of sample
ANALYTICS
- Physical - Chemical analysis
- Contaminant analysis
- Allergen analysis
- Nutritional analysis
- Microbiological analysis
- Sensory analysis
COMPLIANCE
- Compliance with legal limits
- Compliance with specifications
- Absence of aromatic defects
- Agreements with the client
Sensory Analysis
ENAC accreditation guarantees the impartiality of the laboratory, the reliability of the objective evaluation procedure and the technical knowledge of the panel management and the team of tasters.
Authorised laboratory for the sensory analysis of samples for official control, contradictory and disputed analyses.
Panel of expert wine tasters
- Descriptive analysis accredited by ENAC
- Declaration of conformity by geographical indications: A wine is checked for compliance with the criteria set out in a standard, specification or regulation.
- Presence / Absence of aromatic defects.
- Control of the evolution of the wine throughout its commercial life.
Other products
- Honey: P.D.O. Miel de la Alcarria
- Saffron .P.D.O. Saffron of La Mancha
Chemical Analysis
Analytical to check the basic characterisation parameters of wine, beer, cider and spirits, and those required for export.
Basic analysis: alcoholic strength, pH, acidity, sugars, acetic acid, free and total sulphur dioxide, etc.
Tests to assess quality characteristics (Accreditation Programme)
Certificates of Analysis for export: China, Brazil, Mexico, Japan, among others.
Analysis of Toxins and Contaminants
The Dolmar laboratory offers the full spectrum of analyses to guarantee the quality and safety of wines and beverages. Regulations are becoming more and more demanding and we are always on the lookout for new legislation and changes in the legal limits applicable to the sectors in which we specialise.
Analysis of chemical contaminants for the control of legal limits:
· Methanol
. Higher alcohols .
. Metals: lead, cadmium, arsenic, copper, mercury, etc.
. Multiresidues of pesticides by GC-MS/MS, LC-MS/MS and analysis of Glyphosate, Phosetyl Aluminium, Chlorates, etc.
. Toxins: Ochratoxin A
. Ethyl carbamate
. Histamine
. Glycols
. Melamine
. Phthalates and Bisphenol A (plastic contaminants)
Nutritional, Composition and Allergen Analysis
Since December 2016, nutrition labelling has been mandatory for all foods, with some exceptions such as products with more than 1.2% alcohol. Based on the different analytical parameters we are able to calculate the correct values for the different beverages and vinegars.
– Labelling regulations include the obligation to inform the consumer of the presence of allergens. Our analyses meet the requirements of the OIV for these determinations.
– Verification of compliance with legislation on Analysis of food additives: preservatives, colourings and sweeteners in beverages.
– Nutritional Analysis EC Regulation Wine, low alcoholic beverages, vinegars
– Allergen analysis in wine and wine derivatives: Albumin, Casein, Lysozyme, Gluten.
– Analysis of preservatives: Sorbic acid, benzoic acid, salicylic acid
– Analysis of colours and sweeteners
– Caffeine analysis
Microbiological Analysis
Although wines and spirits, due to their pH and/or alcohol content, do not contain pathogenic microorganisms, most defects in wines and spirits have a microbiological origin.
– In addition to traditional microbiology, quantitative PCR using Scorpions™ probes is available in the laboratory to provide extremely specific identification of spoilage microorganisms. The assays use a method of inactivating genetic material from non-viable cells to accurately quantify the total number of viable cells from 1 cell/ml.
– Analysis of spoilage micro-organisms in wine by q-PCR
– Microbiological analysis of bottling
– Study of precipitates and identification of foreign particles
Chromatographic Analysis of Aroma Defects
Analytical quantification of the main defects in wines, beers, spirits, etc. to confirm sensorially detected organoleptic alterations. Study of complaints.
– Polyhaloanisoles / TCAs (cork).ew
– Volatile phenols / Brettanomyces (block)
– Sulphur aromas (rotten egg, match, gas)
– Acetaldehyde (oxidation)
– Methoxypyrazines (herbal)
– Styrene (plastic)